Linzer Torte with Occelli® Burro

300 g of toasted and peeled hazelnuts
300 g of flour 00
½ sachet of baking powder
200 g of sugar
1 ½ teaspoon of ground cinnamon
1 pinch of ground cloves
½ lemon
3 eggs (1 whole + 2 yolks)
300 g of Occelli® butter
400 g of currant jam
Milk to taste
40 g of sliced ​​almonds


A typical Austrian dessert (from the city of Linz), Linzer torte is a delicious tart with a base prepared with hazelnut flour and filled with currant jam.

It is a well-balanced cake: the slightly acidic taste of the currant perfectly balances the sweet and cinnamon scented flavor of the shortcrust pastry.

A tip: prepare the cake at least one day earlier than when you want to eat it: resting, the flavors to concentrate and the tart becomes even more delicious!

First, finely chop the hazelnuts.

On the work surface, mix the hazelnut flour obtained with that 00: also add the yeast, sugar, cinnamon and cloves.

Grate the zest of half a lemon and squeeze (filter) the juice right in the center of the mixture. Also add 1 whole egg and 1 yolk in the centre.

At this point, cut the Occelli® butter into small pieces and arrange it around the flour, starting to knead everything: starting from the butter and flour.

Cover the dough with cling film and let it rest in the refrigerator for at least an hour.

After, line a pan with baking paper, take the shortcrust pastry from the refrigerator and cut 1/3, keeping it aside. With the remaining 2/3, line the pan well, both on the bottom and on the edges.

Spread the currant jam on the dough, distributing it and leveling it well with a spoon.

Now with the shortcrust pastry kept aside, make many rolls (wide as a pencil, more or less), which you will arrange over the jam by crossing them to form the classic cross-linked of a tart: only that of Linzer Torte must be denser than normal. Beat an egg yolk with a little milk and brush it on the edge and a little on the wire mesh. Then cover with the slices of almonds, placing them above all in the spaces between the rolls, where there is the jam.

Bake the Linzer Torte in a preheated oven at 170 ° C for about 45 minutes. Wait for it to cool and enjoy!